Strawberries
Fragrant members of the rose family, strawberries are best enjoyed from May through June, their peak season.
Look for plump, brightly colored berries that give off a pungent fragrance.
Be sure to check the underside of plastic containers for any unripe, bruised, or moldy berries; look for stains on cardboard pints, which could indicate some berries have been crushed.
Strawberries can be stored in the refrigerator for up to three days. For best results, place them in a single layer on a paper towel inside a moisture-proof container. Leave the caps on until you are ready to use the berries (to prevent the fruit from absorbing excess water) and do not wash them until just before eating.
One pint will yield about 2-cups of sliced berries.
Shakespeare and Strawberries!
Shakespeare in his plays speaks of apricots, mulberries, pomegranates, quinces, figs, gooseberries, and seems to have had a particular interest in strawberries, then considered by many to possess some special health giving qualities. In Henry V a courtier likens the emergence of the young king's virtues after a misspent youth to the virtue of the strawberry thriving under the nettle. Indeed, the fascination with medicinal plants and herbs long survived.
Nutrition
High in vitamin C and other cancer-fighting antioxidants, strawberries
also boast a lot of fiber, plus some iron and potassium. One cup of
sliced strawberries is a mere 50 calories, making them a fresh choice
for snacking.
Strawberries for Your Heart
Harvard researchers found that two or more servings per week may help reduce inflammation linked to clogging and hardening of the arteries. Both increase with age -- and boost your risk of heart attack.
Serving Strawberries
Slice strawberries to top shortbread or ice cream, or simply serve them whole. For an easy dessert full of vitamin C, drizzle sliced berries with balsamic vinegar or a splash of Champagne.
